Easy Homemade Vegan Cottage Cheese (3 ingredients!)

This amazingly easy homemade vegan cottage cheese recipe is made with a just a few ingredients. It takes minutes to make — no machines needed — and is so reminiscent of the original dairy version. The key is to use a thick, tangy vegan yogurt. 

When I was in college way back when, I was a vegetarian and subsisted on cottage cheese — to the point where I got so tired of it that I didn’t eat it for years after.

After going vegan, I didn’t miss it at first, but after a while I wondered why all these innovative vegan cheese companies hadn’t come up with a good plant-based cottage cheese. It turns out, there’s no need, as you can easily make it yourself using common ingredients that may already be on hand.

Ingredients for vegan cottage cheese:

• 10.9-ounce package extra-firm silken tofu
• Plain unsweetened vegan yogurt (I like Forager cashew and coconut)
• Lemon juice (fresh or bottled)
• Salt

This vegan cottage cheese is a great protein boost for breakfast, delicious served with seasonal fruit, plus toast, breakfast baked goods, or hot cooked cereal.

Why I love this vegan cottage cheese recipe

• It’s an incredibly satisfying breakfast dish serves with toast.
• It incentivizes me to eat fruit, which goes so well with it.
• As mentioned, it uses only 3 ingredients (plus salt) that I usually already have on hand.
• It only requires one bowl to make it in (no machines), so cleanup is easy.

Photos by Hannah Kaminsky, BittersweetBlog.com.

Explore more …

• Smoky Vegan Cashew Cheese Sauce
• Vegan Blue Cheese Dressing or Dip
• How to Make the Easiest Vegan Parmesan
• Vegan Silken Tofu Recipes

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Yield: 4 to 6

Easy Homemade Vegan Cottage Cheese

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This amazingly easy homemade vegan cottage cheese is made with a just a few ingredients. It takes minutes to make — no machines needed — and is so reminiscent of the original dairy classic.

Ingredients

• 10.9-ounce package extra-firm silken tofu

• 3/4 cup plain vegan yogurt (it should be thick and tangy)
• 2 teaspoons lemon juice, more or less to taste
• 1/4 teaspoon salt, or more, to taste

Instructions

1. Place the tofu in a large shallow bowl or flat-ish storage container. Mash with a fork until it resembles curds.
2. Add the yogurt, lemon juice, and salt. Stir gently until well mixed. Taste and add additional lemon juice and/or salt to your taste.
3. Serve at once or refrigerate until needed. Store leftovers in a tightly lidded container in the refrigerator and use within 3 days.

Notes

I like Forager unsweetened cashew and coconut yogurt, but see what brands are available in your area.

See lots more delectable vegan breakfast & brunch recipes.